Step 1: Preheat the Oven

Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan to prevent sticking.

Step 2: Prepare the Crust

In a mixing bowl, combine 1/2 cup melted unsalted butter, 2 cups graham cracker crumbs, and 1/4 cup granulated sugar. Mix until the texture resembles wet sand.

Step 3: Bake the Crust

Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes. Once done, set aside to cool.

Step 4: Prepare the Cheesecake Filling

In a large bowl, use an electric mixer to beat 16 ounces of softened cream cheese until smooth. Gradually add 1 cup pumpkin puree, 1 cup powdered sugar, 3 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon pumpkin spice. Mix until well combined and creamy.

Step 5: Assemble the Cheesecake

Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth the top for an even finish.

Step 6: Bake the Cheesecake

Place the cheesecake in the oven and bake for 50-60 minutes. The edges should be set, while the center remains slightly jiggly.

Step 7: Cool Gradually

After baking, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour. This gradual cooling process helps prevent cracks.

Step 8: Refrigerate

Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to ensure it sets properly.

Step 9: Serve with Caramel

Before serving, drizzle 1/2 cup of caramel sauce over the chilled cheesecake. Slice and enjoy your pumpkin caramel masterpiece!